arni psito

Hi, I didn't realize anyone had replied. Anyway, my parents didn't end up going to Saluzzo after all. Thanks anyway, pkeibel.

Hi, I'm writing on behalf of my parents, who will be staying in Saluzzo at the end of June. The restaurants of the Langhe have been talked about a lot here, but I don't find much mention of Saluzzo, Savigliano, and the other towns near them. I'd be grateful if any of the Piedmont experts could give their opinions. Thanks, Arni Psito

I'm not sure if this fits what you're looking for, but if you're heading toward Haleakala, there's a great French bakery/brunch place up in that direction. I think it's called La Provence, and to find it, you drive on Upper Kula Road till you see a hardware store. You take a left there, take a right behind the hardware store, and it's a few buildings further on, but doesn't really have a sign. They serve several varieties each of fantastic crepes and eggs benedict, not too pricey. By the way, I've really enjoyed some of your Cleveland tips when I go home to Ohio.

Does anyone know whether any producers have tried making sagrantino wines outside the Montefalco zone? Thanks.

A google search for "sclopit" comes up with various alternate names and definitions, inclding: Sclopit: the common name of this plant is “tarragon”. The Friulian name Sclopit derives from the shape of the flower that bursts when it is crushed. It is a perennial plant that can replace parsley or be used in salads or sauces.

Spoleto really is full of great restaurants, and truffles are everywhere! I remember a dinner at my landlord's one summer, bruschetta swimming in truffles, and then strangozzi (the local pasta) drowning in truffles. I had no idea how lucky I was back then. That was also when you could get a bottle of brunello for about 20,000 lire or less.

Thanks

Oh, that's good to hear!

I was at Gaku for their grand opening Friday. Thumbs way up. Highlights: Yuba (not what I'm used to, more like very soft tofu with gelatinized dashi--probably tastes better than it sounds); geso; garlicky aona (greens); and wonderfully chewy cold udon. Makana's "great music"? ... hmm

As one who used to spend a lot of time in Spoleto (playing at the festival) I'm curious: can you describe where the Osteria del Trivio is--lower or upper town, near the market or duomo, on the corso? (I don't think it was there back in my day.) Thanks.

Two more I've been to recently, one new and one old. New: the soba place on Beachwalk (I think?) where you can watch them make the noodles--I thought this place was fantastic. The fried soba appetizer was a nice surprise. Old: Le Guignol is a place I've been curious about for the last few years. I finally went, and was pretty shocked by the contrast between the high prices and the low quality. It was a Sunday night, and I hope that might have had something to do with it, but I didn't even think the Bearnaise sauce was made from scratch, and ditto with the onion soup. I mean, c'mon! We all agreed that the food ranged from bad to mediocre. Anyone have a different experience?

I was disappointed with Bombay, after the glowing reviews, and also prefer Maharani--although I thought the saag dishes at Bombay were definitely better.

My take on "the Italian mountains." We already know we're in the Abruzzi, right? So I can't agree with those who think that, in this case, "the Italian mountains" is synonymous with "all the Italian mountains." The context has already eliminated that possibility. But there is a definite vagueness about the construction. And this is exactly as it should be. The author, despite her roots, has a tenuous grasp of what exactly Italy is (and what exactly Italian food is.) This is part of the whole point. To me, the opening of the article suggests someone who has gotten off a plane, ventured into uncharted territory, drives through some mountains in Italy, which might as well be any mountains in Italy--she knows she's in the Abruzzi but is nonetheless sort of geographically overwhelmed. So, I think "the Italian mountains" is exactly the right phrase. The contrast between the vagueness of the mountains in the beginning, and the specificity of the table at the end, tells us all we need to know.

I like Tsukuneya pretty well. Their tofu is great, and the mini-rice pots with charcoal and mountain yam are very good. I think the tsukune can be hit-or-miss. Another pretty recent addition that I like a bit more is Kai. The lotus root with grilled cheese is incredible.

Not sure how high end they go, but Executive Chef has some Japanese knives too.